Minerals in the Human Body

Transcription

1 Trace Minerals

2 Minerals in the Human Body

3 The Trace Minerals--An Overview Needed in very small quantities in the body. Perform many essential functions important to health. Toxic levels can easily be reached with the use of supplements. We can get the amounts of trace minerals needed by consuming a wide variety of foods.

4 The Trace Minerals An Overview Food sources Depend on soil and water composition Depend on food processing Deficiencies Can affect people of all ages Growth failure in children May be difficult to recognize Affect many body systems GI, nervous, blood, bone

5 The Trace Minerals--An Overview Toxicities Most are toxic at 2 ½ -7 x above the RDA. FDA does not limit amounts in supplements. Interactions among the trace minerals Common and coordinated to meet body needs Can lead to nutrient imbalances Excess of one may cause a deficiency of another

6 RDA (or AI) and UL Compared for Selected Trace Minerals

7 Iron Too little and too much can be harmful Roles in the body Required by enzymes needed for amino acids, hormones, and neurotransmitters Part of electron carriers in electron transport chain Hemoglobin (RBCs) and myoglobin (muscle cells) Helps accept, carry, and release oxygen

8 Iron Iron absorption Iron is regulated through absorption: More iron is absorbed when stores are empty, less is absorbed when stores are full Storage protein ferritin stores it in cells in the small intestine When needed, it is transferred to blood transferrin Transferrin transports it to the body If it is not needed, excess is discarded when G.I. tract cells shed every 3-5 days

9 Iron Absorption

10 Iron Absorption Absorption increases: when iron stores are depleted with increased body need (pregnancy) with rapid growth and development Absorption decreases: when body stores are adequate gastrointestinal disease

11 Iron Absorption Iron Absorption depends on its dietary source Heme and Nonheme Iron Heme iron Found in foods that are from the flesh of animals (meat, poultry, and fish) Represents only 10% of a days iron consumption Has an absorption rate of 25% Nonheme iron Found in plant-derived and animal-derived foods Has an absorption rate of 17%

12 Iron: Heme vs. Nonheme

13 Iron Absorption Absorption Enhancing Factors MFP Factor: Found in meat, fish, poultry, Enhances absorption of non-heme iron from foods eaten at the same meal. Vitamin C: Enhances non-heme absorption. Acids: Citric acid, lactic acid from foods, some sugars

14 Iron Absorption Factors that Inhibit Nonheme iron absorption Phytates in legumes, whole grains, rice Vegetable proteins in soybeans, legumes and nuts Calcium in milk Tannic acids in coffee and tea

15 Iron Absorption Difficult to assess iron absorption with meal consumption Most relevant factors are MFP factor and vitamin C in enhancing absorption phytates in inhibiting absorption Individual variation in absorption Overall, approximately18% is absorbed from mixed diets (10% in vegetarian diets) Health, stage in life cycle, and iron status Can vary from 2%-35%

16 Iron Absorption Transport and Storage: Carried by transferrin to the bone marrow and tissues Used for RBC production Surplus iron is stored in the protein ferritin- mainly in the liver, and also in the bone marrow and spleen. When iron concentrations are very high, excess is converted to another storage protein-hemosiderin.

17 Iron Recycling

18 Iron Absorption Iron Recycling: Liver recycles iron Average RBC lives approximately 4 months Liver and spleen remove iron from old RBCs Sends it back to the bone marrow to make new RBCs Lose iron daily via GI tract, blood losses

19 Deficiency Iron Most common nutrient deficiency worldwide Affecting 1.6 billion people Populations affected in U.S. 10% of toddlers, adolescents girls, and women of childbearing age Vulnerable stages in life Women in reproductive years Pregnancy Infants and young children Adolescence Blood Loss Ulcers, menstrual loss, blood donors

20 Iron Iron Deficiency Assessment of Iron Deficiency Stage 1 Iron stores diminish; measured by serum ferritin Stage 2 Transport iron decreases; measured by transferrin saturation Stage 3 Hemoglobin production declines and hematocrit declines. Hemoglobin and hematocrit are late indicators of iron status.

21 Iron Deficiency Iron Deficiency Iron Deficiency and Anemia Iron deficiency depletion of the body s iron stores. Iron-deficiency anemia severe depletion of iron stores microcytic (small) hypochromic (pale) anemia. Symptoms include fatigue, weakness, headaches, apathy, pallor and poor resistance to cold temperatures.

22 Normal Blood Cells & Blood Cells in Iron Deficiency Anemia Compared

23 Normal and Anemic RBCs Fig. 13-5, p. 429

24 Iron Deficiency Spoon nails

25 Iron Deficiency and behavior Behavior is affected before RBCs Energy metabolism is impaired Reduces work capacity and mental productivity Unmotivated, apathetic Symptoms of a deficiency may be confused with behavioral issues.

26 Iron Iron Deficiency and Pica Generally found in women and children from low-income groups Eating ice, clay, paste, and other nonfood substances Eating nonfood substances will not correct the deficiency. Results in anemia

27 Iron Toxicity Iron Overload Hemochromatosis Genetic disorder that enhances iron absorption Most common genetic disorder in U.S Hemosiderosis Repeated blood transfusions Massive doses of supplemental iron Rare metabolic disorders

28 Iron Iron Poisoning UL for adults: 45 mg/day Ingestion of iron supplements is the leading cause of accidental poisoning in children Symptoms include nausea, vomiting, diarrhea, constipation, rapid heartbeat, weak pulse, dizziness, shock, and confusion

29 Iron: Sources Significant sources Red meats, fish, poultry, shellfish, eggs, legumes Whole grains, iron enriched grains Dark greens and dried fruit Copyright 2005 Wadsworth Group, a division of Thomson Learning

30 Iron in Selected Foods RDA: Men: 8 mg/day Women: 18 mg/day (19-50 yr old)

31 Iron Supplementation May need supplements: women of childbearing age pregnant women infants and young children teenagers Best absorption from ferrous sulfate Take on empty stomach between meals or at bedtime for best absorption Do not take with milk, tea, or coffee Constipation is common side effect

32 Zinc Zinc Roles in the Body Gene expression Involved in growth, development, and immune function Affects platelets in blood clotting and wound healing Needed to produce the retinal form of vitamin A Affects thyroid hormone function Influences behavior and learning performance Taste perception Wound healing Sperm development Fetal development

33 Zinc Absorption Varies; about 15-40% is absorbed and it is based on your zinc status; The more you need, the more you absorb Fiber and phytates bind with it; limit absorption Held in reserve by metallothionein in the intestinal cell Then mettallothionein releases it to the blood (carried on albumin and transferrin)

34 Zinc- Enteropancreatic circulation

35 Zinc Deficiency Responsible for 1 in 20 childhood deaths in Asia, Africa, and Latin America At risk include pregnant women, young children, elderly, poor Deficiency Growth retardation Arrested sexual maturation Diarrhea Impaired immune response Damage central nervous system and brain, poor motor development and cognitive performance Vitamin A deficiency

36 Zinc Deficiency symptoms Growth retardation, delayed sexual maturation, impaired immune function, hair loss, eye and skin lesions, loss of appetite The boy on the left is 17 years old but is only 4 feet tall (like a 7 year in the U.S.) Partially reversible when zinc is added to the diet Copyright 2005 Wadsworth Group, a division of Thomson Learning

37 Zinc Toxicity mg may cause diarrhea, vomiting, fever Upper Level is set at 40 mg Recommendations: Men- 11 mg Sources: Women- 8 mg Protein containing foods such as shellfish, meats, poultry, milk, cheese, and legumes

38 Zinc in Selected Foods RDA for men: 11 mg RDA for women: 8 mg Oysters: 28.2 mg per 3 oz cooked Crab: 4.66 mg per 3 oz Ham lunchmeat: 0.61mg per slice Garbanzo beans: 1.26 mg per 1/2 cup cooked Dark-meat chicken: 1.56 mg per thigh Beef: 4.59 mg per 3 oz

39 Zinc in Selected Foods

40 Iodine Roles: Part of the thyroid hormone that regulates: body temperature metabolic rate reproduction growth Red blood cell production nerve and muscle function

41 Deficiency: Iodine Iodide is part of thyroid hormone In deficiency, body s thyroid hormone decreases Body secretes more thyroid stimulating hormone (TSH) Thyroid gland enlarges to trap as much iodide as possible Goiter results- Enlargement of the thyroid gland Affects 200 million people worldwide; prevalent in South America, Asia, and Africa Symptoms include sluggishness and weight gain, decreased mental performance In pregnancy- Cretinism in the child

42 Iodine Deficiency-Goiter

43 Goiter

44 Iodine Toxicity Interferes with thyroid function Enlarges thyroid gland Goiter in an infant UL 1100 mcg Recommendations Sources Processed foods

45 Iodine Recommendations: 150 mcg/day Significant sources Iodized salt, seafood, bread, dairy products, plants grown in iodine-rich soil and animals fed those plants

46 Fluoride Fluoride Roles in the Body Formation of teeth and bones Helps to make teeth resistant to decay Fluorapatite is the stabilized form of bone and tooth crystals Fluoride and Dental Caries Widespread health problem Dental caries: 95% of population have decayed, missing or filled teeth Can lead to nutrition problems due to issues with chewing

47 Fluoride Significant sources Fluorinated drinking water Tea, seafood Deficiency symptoms Susceptibility to tooth decay Recommendations Men: 4 mg/day Women: 3 mg/day Copyright 2005 Wadsworth Group, a division of Thomson Learning

48 Fluoride Fluoride and Toxicity Tooth damage called fluorosis irreversible pitting and discoloration of the teeth Prevention of fluorosis Monitor fluoride content of local water supply. Supervise toddlers during tooth brushing. Watch quantity of toothpaste used (pea size) for toddlers. Use fluoride supplements only if prescribed by a physician.

49 U.S. Population With Fluoridated Water

50 Trace Minerals

51 Phytochemicals and Functional Foods

52 Phytochemicals Found in plant-derived foods Have biological activity in the body Give foods taste, aroma, color, and other characteristics. Physiological effects Suppression of diseases Adverse effects if consumed in excess

53 Phytochemicals Defending against cancer Protect against DNA damage Soybeans Phytoestrogens Tomatoes Lycopene

54 Phytochemicals Defending against heart disease Flavonoids Food sources Whole grains, legumes, soy, fruits, vegetables, teas, chocolate, red wine, nuts, olive oil Heart-protection factors Carotenoids fruits and vegetables Phytosterols- soybeans Lignans - flaxseeds

55 Phytochemicals

56 The Colors of Foods Rich in Phytochemicals

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58 Unanswered Questions Research for safety and effectiveness is still in progress Questions Does it work? How much does it contain? Is it safe? Is it healthy?

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60 The Phytochemicals Defending against Heart Disease Carotenoids in foods especially lutein and lycopene Lower risk of heart disease Found in fruits and vegetables Phytosterols May protect against heart disease Inhibit cholesterol absorption Lower blood pressure Act as antioxidants Found in soybeans and other vegetables Lignans, found in flax seed, are converted to phytosterols by intestinal bacteria Thomson - Wadsworth

61 2008 Thomson - Wadsworth

62 The Phytochemicals The Phytochemicals in Perspective Difficult to assess one food and its benefits alone Actions of phytochemicals are complementary and overlapping 2008 Thomson - Wadsworth